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MAIN MEALS
| Grilled aubergine, puy lentil with mash and gravy. Puy lentils cooked in vegetable broth and red wine with thyme, wrapped in grilled aubergine. Served with Old Wincherter cheese mash potato and red wine and onion gravy. Topped with roasted celeriac and red pepper. (V) |
9.50 |
| Organic Udon noodles with ginger red pepper sauce and
home smoked tofu. Tofu smoked with aromatic spices, fried and served on wheat noodles with pak choi, shiitake mushrooms and a sauce of roasted red pepper, fresh ginger, garlic, lime, chilli, soy, mirin and coriander. V |
10.50 |
| Risotto of asparagus, peas and basil. Arborio rice cooked in our own broth with asparagus, peas, white wine, garlic and fresh basil topped with grilled courgette, plum tomatoes and asparagus spears. (V) |
10.50 |
| Chilli with sweet potato and chocolate sauce. A chilli of butterbean, kidney bean and tomato with roasted sweet potato and corn cake. Served with green beans, guacamole, chocolate and chilli sauce with crème fraiche. (V) |
12.50 |
| Koftas with homemade curd and almond sauce. Chickpea and aromatic rice koftas filled with homemade curd cheese with lemon. Served with spinach, carrot and a sauce of courgette, tomato, almond, cream and aromatic spices. With mint salad and plum sauce. |
11.90 |
| Beetroot, apple and Dunsyre Blue pudding. A light soufflé pudding of Dunsyre Blue cheese, beetroot and apple served with homemade puff pastry, spring cabbage, grilled courgette and roasted fennel in tarragon butter with carrot puree. |
12.50 |
| Cheese plate with
pickled vegetables Dunsyre Blue, Golden Cross goats cheese and smoked Ardrahan, with homemade plum chutney, apple and oatcakes. |
8.50 |
| Brunch served every Saturday and Sunday
until 5pm Free range organic eggs cooked your way on toasted muffins, mushrooms, homemade potato scone and beans in a herb tomato sauce. Please note: An optional 10% service charge will be added to tables of 8 or more. All tips go to staff. |
6.00 |
